Effect of Modified Starch on the Quality of Heat-resisting Fruit Jam

TL;DRAbstract

This paper discussed the influence of six waxy maize modified starches on the water retention, the heat-resisting, gel characters, appearance and taste of heat-resisting fruit jam (HRFJ). The results indicated that two phosphate cross-linking hydroxypropylated waxy corn starches with low cross linking degree were unsuitable to HRFJ because of their inferior heat-resisting quality. Another two phosphate cross-linking hydroxypropylated waxy corn starches and two adipic acid cross-linking acetic acid esterified waxy corn starches could improve the heat- resisting and the water retention of HRFJ, endowing the products with good texture and taste. Among these modified starch, phosphate cross-linking hydroxypropylated waxy corn starch CR3010 with high cross linking degree showed good thermostability and acid-resistant properties. It was more suitable to be used in the HRFJ.

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